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Copyright © 2025 Foodies Only
Copyright © 2025 Foodies Only
9 min
04/12/2025
What was once a medieval drink called posset is today an irreplaceable part of Christmas: eggnog. While the OG eggnog didn't was a rich, spiced beverage enjoyed by British monks and colonial Americans, it has since transformed into a festive favourite that everyone enjoys. This article explores how to make a spiced eggnog mix with an Indian twist, mixing traditional flavours with aromatic masalas.
Eggnog is a Christmas classic, but have you ever thought of switching things up and spicing the recipe? While eggnog already has the likes of nutmeg and cinnamon in it, a few more spices can be sneaked in without overwhelming the existing recipe. This will make that spice connoisseur uncle with a strong nose and even stronger taste buds quite interested. So, this holiday season, like a classic Jude Law romance, transform your traditional eggnog into something extraordinary, with the complex flavours of the classic spices.
What goes into the classic eggnog is mostly cinnamon, cloves, vanilla extract, and nutmeg, with each spice bobbing in and out of your taste receptors, like a fishing tackle in water. Cinnamon provides a sweet, woody warmth that complements the richness of eggs and dairy. Nutmeg adds an earthy, slightly sweet heat, enhancing the custard-like texture of eggnog. Cloves give a pungent, aromatic bite that lingers on the palate, balancing sweetness with spiced intensity, while vanilla becomes the base flavour.
To make a ‘hatke’ or unique spice blend for your eggnog, without throwing off its balanced taste, consider using mace, saffron strands and fennel seeds. Adding a pinch of mace gives your eggnog a subtle sharpness, which is less heavy than nutmeg. A few strands of saffron, soaked briefly in warm milk before mixing in, bring a golden hue and a warm, mild and aromatic flavour. Lightly crushed fennel seeds (or a small grind) can add a soft liquorice-like undertone or sweet herbaceous hit.
Ingredients (makes 4-6 servings)
2 cups whole milk
1 cup heavy cream (or full‑fat cream)
3 large egg yolks
½ cup granulated sugar (adjust to taste)
1 teaspoon vanilla extract
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
1/8 teaspoon ground cloves (or a few whole cloves removed before serving)
A pinch (about 1/8 teaspoon) of ground mace
A few strands (about 5-8) of saffron soaked in 1 tablespoon of warm milk
A pinch (about 1/8 teaspoon) of crushed fennel seeds
(Optional: a splash of rum or brandy, or alcohol of choice – classic eggnog style)
Instructions
Warm milk, heavy cream, and vanilla extract on low heat (do not boil). Add the saffron-soaked milk (with strands) into the pan.
Whisk egg yolks with sugar in a bowl until the mixture is smooth.
Now, to temper the eggs, slowly pour a little warm milk mixture into the yolks, whisking constantly to prevent the eggs from cooking. Then gradually add the rest of the milk mixture, whisking the whole time.
Add the cinnamon, nutmeg, cloves, mace, and crushed fennel seeds. Keep the saffron strands.
Return the mixture to low‑medium heat and stir gently until it slightly thickens – enough to coat the back of a spoon. Do not let it boil.
Remove from the heat. Taste and adjust the sweetness or spice level.
For a chilled eggnog, let it cool, then refrigerate for a couple of hours. For a warm festive drink – serve right away.
You can add a bit of alcohol and then pour the drink into goblets or smaller glasses, garnished with a few saffron strands, ground nutmeg, or a cinnamon stick. For a vegan version, use plant-based milk, coconut cream, and egg substitutes or skip the eggs entirely for a lighter drink.
After overdosing on eggnogs all holiday season, any extras can go into your coffee for a spiced latte. Mix it into milk tea for extra depth, sprinkle it into hot chocolate for a masala hot chocolate, or add it to your morning smoothie with banana and dates.
When it comes to desserts, given that the spice mix contains ingredients that go into truly desi desserts, you can use it in rice pudding (kheer) before serving. You can also fold it into whipped cream for topping pies. You can also mix it into cake batter for a fragrant and spiced pound cake, sprinkle it on vanilla ice cream, or add it to cookie dough for unique holiday treats.
Homemade spice mixes make thoughtful, memorable gifts. Choosing the right container is key – use 100 to 250 grams of volume mason jars with tight-fitting lids. Clear glass jars showcase the colourful spice blend well.
Labels are another thing which will help make your gift personal and informative. Include the name of the mix, the date it was made, a list of spices, basic instructions, and a note like ‘Best used within 6 months’. Including a recipe card ensures recipients know exactly how to use their gift.
Decorative touches make your gift special. Tie natural jute twine or a festive ribbon around the lid, attach a cinnamon stick or star anise, or cover the lid with a decorative fabric circle secured with the jar ring. Add a small tag with serving suggestions.
This DIY spiced eggnog mix brings the warmth of Indian spices with the comforting tradition of holiday eggnog, creating something truly special. Whether you're making it for yourself to enjoy throughout the winter months or packaging it as a heartfelt gift for loved ones, this fusion recipe celebrates the best of both culinary worlds.
